Naga-Style Hearty Chicken or Pork with Fermented Bamboo Shoot and Anishi

Naga cooking shines in winter with smoky, bold flavours. This simple one-pot preparation pairs succulent meat with tangy fermented bamboo shoot and the earthy depth of Anishi (fermented yam leaves). It is a practical, high-flavour dish that uses pantry staples when fresh produce is limited.

Ingredients (serves 4–5)

• 500–600 g chicken or pork, cut into pieces
• 150–200 g Fermented Bamboo Shoot (or dried, soaked)
• 2–3 tbsp Organic Aromatic Anishi, crumbled or soaked
• 1–2 Smoked Dried King Chilli, broken
• 1 medium onion, sliced
• 4–5 garlic cloves, crushed
• 1 tsp Lakadong Organic Turmeric Powder
• Salt and a little mustard oil
• Optional: a handful of Brown Perilla Seeds for nutty finish

Method

1. Lightly brown the meat in a little oil with onion, garlic, and turmeric.
2. Add the fermented bamboo shoot, Anishi, and king chilli. Pour in enough water to just cover.
3. Simmer gently until the meat is tender and the sauce thickens (30–45 minutes for chicken, longer for pork).
4. Adjust salt and finish with a pinch of crushed perilla seeds if using.
5. Serve with steamed rice. The combination of fermentation and spice keeps the dish warming and satisfying through cold evenings.

Shop the ingredients: Fermented Bamboo | Anishi | King Chilli